Go Back
Stack of fluffy gluten-free pancakes drizzled with syrup and topped with berries

Fluffy, Heavenly Gluten-Free Pancakes

These Fluffy, Heavenly Gluten-Free Pancakes are a light and fluffy breakfast option that are easy to make without sacrificing any flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon sea salt
Wet Ingredients
  • 4 tablespoons unsalted butter, melted Melt in the microwave.
  • 1.5-2 cups whole milk Warm the milk with the melted butter.
  • 1 tablespoon vanilla
  • 2 large eggs

Method
 

Preparation
  1. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  2. In a large measuring cup, melt the butter in the microwave for about 45 seconds.
  3. Add the milk and warm it for another 45 seconds. Mix in the vanilla extract with the warm milk and butter, then whisk in the eggs.
  4. Pour the liquid ingredients into the dry ones, mixing until just combined. Let the batter rest for 5-10 minutes.
Cooking
  1. Heat your frying pan or griddle over medium heat. Spray or add a bit of butter to it.
  2. Using a 1/4 cup measuring cup, pour circles of batter onto the heated surface.
  3. Wait until the middles are bubbly and edges look cooked, then flip and cook for an additional minute.
Serving
  1. Serve hot with your favorite fruit and warm maple syrup.

Notes

Store leftover batter in an airtight container in the fridge for 2-3 days. For flavor variations, consider adding chocolate chips or nuts.